Italian Beef Sausage Stromboli

Name: Italian Beef Sausage Stromboli
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: Italian-Style Beef Sausage; pasta sauce; button mushrooms; garlic; refrigerated pizza dough; arugula leaves; mozzarella cheese

Whether as pizza toppings or filling for a stromboli (a close relative of the calzone), it’s hard to beat the all-star combo of homemade Italian Sausage and melty mozzarella.

Cook Time: 1 hrs 5 mins

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

1 recipe Italian-Style Beef Sausage
2 cups pasta sauce
1-1/2 cups sliced button mushrooms
1 teaspoon minced garlic
1 can (13.8 ounces) refrigerated whole grain pizza dough
2 cups packed arugula leaves
1-1/3 cups part-skim mozzarella cheese

Preparation

Step 1

Preheat oven to 400°F. Prepare Italian-Style Beef Sausage. Stir pasta sauce, mushrooms and garlic into sausage mixture. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat; stir in arugula and cheese.

Italian-Style Beef Sausage: Combine 1 pound Ground Beef, 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Step 2

Meanwhile, spray large baking sheet with cooking spray. Place pizza dough in pan; press dough into 15 x 10-inch rectangle. Spoon sausage filling down center of rectangle, leaving 2-1/2-inch border on long sides and 1/4-inch border on short sides of dough. Cut dough at 1-inch intervals along each long side just to edge of filling. Alternating sides, fold dough strips halfway over filling at an angle, creating braided appearance. Pinch short sides of dough together to seal and enclose filling.
Step 3

Bake in 400°F oven 20 to 23 minutes or until crust is golden brown. Let stand 5 minutes; cut crosswise into 8 slices to serve.

Nutrition Information

619 Calories

0 %*

10g SAT FAT

0 %DV**

46g PROTEIN

0 %DV

6.4 mg IRON

0 %DV

7.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 619 Calories; 225 Calories from fat; 25g Total Fat (10 g Saturated Fat; 6 g Monounsaturated Fat;) 99 mg Cholesterol; 1497 mg Sodium; 53 g Total Carbohydrate; 10.7 g Dietary Fiber; 46 g Protein; 6.4 mg Iron; 11.7 mg NE Niacin; 0.5 mg Vitamin B₆; 3.3 mcg Vitamin B₁₂; 7.5 mg Zinc; 27.8 mcg Selenium; 91.2 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.